Port Sauce with Cherries

This elegant and easy sauce is a simple way to elevate your go-to roast pork tenderloin recipe. The sweet and tangy balance also makes it a show-stopping topping for baked Brie or vanilla gelato.

2 Tbsp. unsalted butter, divided
2 Tbsp. shallot, minced
1 cup ruby port
¾ cup frozen pitted cherries, halved
3 Tbsp. balsamic vinegar
1½ Tbsp. pure maple syrup
¼ tsp. kosher salt

Melt 1 Tbsp. unsalted butter in a small saucepan over medium-low. Add minced shallot; cook until softened, about 2 minutes. Stir in ruby port, halved frozen pitted cherries, balsamic vinegar, and pure maple syrup.

Bring to a boil; cook until thickened and reduced by half, about 15-20 minutes.

Remove from heat. Stir in 1 Tbsp. unsalted butter and kosher salt.

Makes 8 servings.